Kitty Chat

Bloody hell, do I ever have a hangover. The mother of hangovers. Off of cheap boxed wine. Bleeeeech...

But anyway, I went to the Grand Re-opening of Merlin last night at Anse de Sordan at Lac de Guerledan. It is a beautiful location overlooking the lake. Very romantic place to take someone if you wanted to impress. Can't say what the food is like really, the nibbles they had last night were just frozen stuff from the Cash and Carry that had been deep-fried or heated up. Salsa and tortilla chips, nems and sauce, that sort of thing. But a beautiful location and certainly one I intend to going back to some day... soon I hope.

Soon... what does that word mean, exactly, I wonder... hmmmm.... Anyone care to explain?

Oh Kitty, get over it already...
(But a small voice says inside me, "That hurts... I don't like to be ignored without reason, I like to know why I am being ignored, then I can handle it...")

Hope you all have a great weekend.. I will probably be a bit incommunicado, so not to worry. I still have a posting for tomorrow...

RobS... thank you so much for the CDs... I love them... I intend to spend the rest of the weekend locked in the Gilded Palace of Sin...

Sigh...

ONCE again, all by myself, but, heh... no matter! I'M in France!

I know, not as good as Brummie-ville ;-)

And another thing, now that it has been brought to my attention... everyone around me keeps saying 'Ba-way'... it's driving me crazy!

So cheers for that Monsieur ALB...

Funny old day, Wednesday...

I was still quite tired from sitting up chatting with a friend Monday night, still tired from going to Rennes on Tuesday but decided I really needed to get some research done at the library in Pontivy... plus I needed to spend some time at Cyberbox, chasing e-mails and replying to my various Fora (or is it Forums?)

Ran into Rob, yet again. He is the nice English man who I helped set up an account at Cyberbox a few weeks back. We always smile and say hi, but this time, as I got up to leave, he asked me if I wanted to go for a coffee. Le Grand Café is closed this week (damn!) so we went to the Tabac just across from Cyberbox. We had a really good natter. I miss having a natter with men, it's different from having a natter with a girlfriend. Just the exchange of information is different. I used to talk to men a lot at Mid-Cheshire College and Liverpool John Moores and then, working in kitchens, you tend to be surrounded by guys. Rob is the first Silversmith I have run into since college. I took four semesters of silversmithing at college, I used to sell designs and do commissions for extra money. haven't touched it since all of my gear, my crucibles, wax models I was working on, my silver and gold sprues and buttons, sterling silver shot plus all the gemstones, pliers... you get the idea... my whole lock-up box was stolen when I was on tour with the Globe... stolen right out of my wigroom. It upset me so much to lose everything, I have never so much as designed a piece of jewelry since. So maybe running into Rob is Kismet, in a way.

Rob lives out on the other side of Noyal-Pontivy and suggested going out to meet Maggie, the woman who owns the land he is living on while he waits for the Acte to go through on his house that his girlfriend and he are purchasing. Ordinarily, I would have said, "No thanks, I am wicked busy," when in fact, I just didn't want to get in the car with a strange man.

But I said, "Yeah, sure, why not..." Why? Because I think I have gotten quite good at reading people and I trust Rob.

So.... we drove out to the middle of aucune-where and pulled up into this property. There is a lake, a small cottage, a tent and a couple caravans. This lovely lady stepped out and smiled at me, I smiled back and we both said... "I know you!" Then there is the fumbling around as you try to place the other person. Finally I mentioned my nickname was Kitty...

"Aha! I went to your barbeque at the lake last Summer!" she exclaimed! Then big hugs and time to catch up. Rob just looked bemused that we knew each other and went off to make coffee...

So I had a lovely few hours catching up with her news and she with mine as Rob played the guitar softly in the background. I helped her sort out a problem she was having with Word in Office 2000 and sorted out what was wrong with Outlook Express, plus downloaded Zone Alarm and AVG for her so her computer is protected. So she was happy. Rob gave me a ride home and came in to talk to Séverine, who had picked up the girls for me from Club des Loisirs. He also wants to play jazz guitar, eventually, and Séverine's husband plays drums in a jazz band. Séverine sings jazz as well.... There you go, another happy meeting!

It's wonderful to meet up with people you can relate to, isn't it?

I first tasted Moussaka in Athens when I was there on holiday back in '82 or '83. It was light, not greasy and with the very first bite caused an eruption of flavours to burst forth in my mouth. I was hooked. I spent the rest of the two week holiday, on the island of Skiathos, trying Moussaka at every opportunity. Since then, I have had fabulous renditions and dire attempts. I also make it myself, and thats my favourite. Still, I would love to go back to that tiny Taverna in Athens and eat that Moussaka again, my legs sunburned from the beach, the glasses of Retsina to compliment the dish, watching the old ladies dressed in black sitting in their whitewashed doorways with their cats, in their minds preparing meals for their menfolk who left to go to war and never returned... as they have sat as such for millennia.

This isn't too difficult to prepare, just needs a lot of preparation so allow at least an hour just for that. You put together five parts, similar to my lasagne: fried egglant slices, a white sauce, a meaty red sauce, fresh breadcrumbs and cheese

The Eggplant part
Wash 3 Medium eggplants, slice 2/3"/4cm thick, salt and let drain for 1/2 hour while you prepare the white sauce and start the red sauce. Then dry eggplant and shake in a bag with flour and a good grind of black pepper. Brown in a bit of hot olive oil. Be careful with the amount of oil, and use only enough to brown a few slices at a time. The eggplant is like a gready sponge and will absorb an amazing amount of oil if you let it, and greasy Moussaka is gross. Drain the eggplant and reserve

The White Sauce part
In a saucepan over medium heat mix together:
6 Tbl Butter
6 Tbl flour
Whisk for a couple minutes until well blended, add:
3 cups milk
Gently bring to a boil, stirring, and simmer couple minutes. Whisk a cup or so of this mixture into:
3 eggs, well beaten. Whisk the egg mixture back into the white sauce and bring up to a very gentle simmer, whisking just until thick. Do not boil, or sauce will scramble.
Add:
Good grating of nutmeg
dash Tabasco Sauce
Let White Sauce cool. It should be quite thick. Note that the white sauce can be prepared a day ahead of time and refrigerated.

The Red Sauce part
Brown well together in heavy frying pan:
2 Tbl olive oil
500gm ground lamb.
Drain grease. Add:
large onion, chopped
3 cloves garlic, chopped
Saute around until the onion is limp. Add:
250ml can tomato sauce
1/2 tsp cinnamon
tsp dried leaf oregano
Tbl chpped parsley
Tbl chopped mint
bit of salt and pepper
Simmer gently until quite thick. The red sauce can be prepared well ahead of time, and keeps well refrigerated or you can freeze it.

Breadcrumbs and Cheese part.
You will also need 250gm dry bread crumbs. Make fresh by blitzing in a food processor then spread out on a baking tray and leave in a slow oven, stirring occasionally.
Also 500gm grated Mozzarella cheese and 150gm or so of grated Parmesan or romano cheese.

To assemble the Moussaka
You need a either good sized casserole with a cover or a lasagne dish you can cover with aluminium foil. Put about 1/3 of the eggplant on the bottom in a solid layer. Trim eggplant to fit. Spread 1/2 of the red sauce on top. Spread 1/3 of white sauce over red. Sprinkle with 1/2 of the cheese, 1/3 of the crumbs. Repeat this set of layers. Then put in a layer of the rest of the eggplant, the rest of the white sauce and cover with the rest of the crumbs. Garnish top with a sprinkle of ground red chile or paprika and an small handful of chopped parsley. Cover, and bake at 350°F/160°C for an hour, uncover and bake until browned on top and bubbly. Serve with a green salad, good bread and a bottle of light red wine. Greek Retsina wine is quite wonderful with this.

I wonder....

How long will I sit here in this lovely furnished room in my mind and stare at this closed door?

I like the quote, "If you spend too much time staring at the closed door, you will never notice the open window..."

But it's comfortable here. I understand this room, even though it is sooooo unfulfilling. It's not painful or new, it asks nothing of me, I don't have to choose or react, I can just be... even if it is all by myself.

And I am doing that 'experience emotions' thing, so I have to be truthful with myself and say... I'm hurt. I am sad. I don't know what to do.

Do I leave this room? Do I go out through the open window? The problem is this non-relationship, although sad, is easy. It asks nothing of me, I have been in it for months.

But there are other possibly non non-relationships out there I could be partaking in.

I just don't really want to leave this one, thats the problem...

Well, guess I will make myself a mental cup of tea and have a sit down in this nice easy chair and see what happens....

I found cilantro in Rennes!!!

OK... Ruby found it and held it up and I pounced on it. Fresh coriander, to those of you not from California. AND fresh mint as well...

Right... now off to the kitchen...

Tom Yum Gai.... Vietnamese Salad... OOooooohhhh....

One of the most wonderful things about living here in France, when you are a cook of any description, is the quality found in a wide variety of fresh ingredients. I advocate 'cooking with the seasons' and avoiding foodstuff shipped in from all over the world. I think eating what is found from local farms is a better approach; certainly keep it to a region. Giant, red shiny strawberries from Spain that taste just like the straw they have been grown on are an example. Why subject my senses to such a tease only to have my taste and olfactory nerves denied the pleasure of real fraises de bois, picked local. The feeling as your teeth bite into the small fragrant, crimson fruit; the flesh resisting so slightly to your bite, then succumbing; the sweet juices that flow over your tongue and envelope your mouth in perfect strawberry-ness. How much better to pass by those pretty Spanish Impostors and wait a few weeks for the real thing. Don't you agree?

So this being France, and this being Brittany, I eat a lot of cheese, especially goat's cheese, chèvre. I like chèvre sliced in rounds, dusted in breadcrumbs or flour and fried in butter until golden and softly centred, then served on a salad of fresh greens, dressed with my ubiquitous balsamic vinaigrette. I eat chèvre as it comes, smeared on pain complet or the lovely 'kitchen sink' bread our local boulangerie does, chockfull of sesame seeds, poppy seeds, sunflower seeds, millet, oatmeal... it's delightful.

I also like the following recipe for Goat Cheese tartlets from Delia Smith. The creamy goat cheese sits on top of slightly sweet caramelised onions. I have changed it slightly in that I use shallots and garlic instead of the onions. I have yet to find a source for either Vidalia onions or Washington Walla-Walla Wow-wows or even Maui onions. These onions are so sweet they remind one of apple when you bite into a raw slice. Now that would be perfect in a tartlet like this. Hmmm.... must see if I can source the seeds someday.

I will give you Delia's recipe, presented in her inimitable style, then follow with what I do different. I use the Breton butter found locally. It's made with Sel de Guérande, the sea salt gathered locally as it has been for millennia. I use Sel de Guérande exclusively in my cooking. I think there really is a difference in taste by using this butter in cooking and I use both this butter and sweet at the table. If you can find beurre demi-sel de sel de Guérande, you should try it. 'Mushrooms on toast' using this butter is heaven!

Delia Smith's Caramelised Onion Tartlets with Goats' Cheese and Thyme
Makes 24

For the pastry:
6 oz (175 g) plain flour
3 oz (75 g) butter, at room temperature, cut into smallish lumps, plus a little extra for greasing
1 1/2 oz (40 g) Parmesan (Parmigiano Reggiano), finely grated
1/2 level teaspoon mustard powder
Cayenne pepper
1 large egg, beaten

For the filling:
2 large Spanish onions, peeled and finely chopped
2 x 4 oz (110 g) goats' cheese logs
24 small sprigs fresh thyme, dipped in olive oil
1 oz (25 g) salted butter
1 large egg
4 fl oz (120 ml) single cream
1/4 level teaspoon mustard powder
Cayenne pepper
Salt and freshly milled black pepper


You will also need a 3 1/4 inch (8 cm) pastry cutter and two 12-hole patty tins with cups measuring 1 3/4 inches (4.5 cm) at the base, 2 1/2 inches (6 cm) at the top and 3/4 inch (2 cm) deep, well greased.

First make up the pastry. Sift the flour into a large bowl, and then add the butter. Take a knife and begin to cut it into the flour until it looks fairly evenly blended, then add the Parmesan, mustard and a pinch of cayenne pepper, plus about 11/2 tablespoons cold water to make a smooth dough, before discarding the knife and bringing it together with your fingertips. Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes.

In the meantime, pre-heat the oven to gas mark 4, 350°F (180°C).

After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. (The pastry will stand proud of the rim of the cups to allow for shrinkage.) Then prick the bases and brush with the beaten egg.

Now bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack.

Meanwhile, for the filling, melt the butter in a large frying pan and cook the onions very gently, uncovered and stirring often, for about 30 minutes, or until they have turned a lovely golden brown caramel colour. Then leave to cool and set aside until needed.

Now whisk the egg with the cream and mustard in a jug and add some seasoning. Next, spoon a little of the onion mixture into each pastry case, spread it out evenly and pour the egg mixture over. Cut each cheese log into 12 thin slices (wiping the knife between slices to cut more cleanly; the cheese is quite soft, so you may have to reshape a few slices into rounds). Place a slice on the top of each tartlet, then top with a sprig of thyme and a sprinkling of cayenne pepper. Bake for 20 minutes, or until puffy and golden, swapping the tins again halfway through cooking.

Thank you for that Delia. Now. That's the idea. The pastry she makes is really nice with the Parmesan and mustard powder mixed in and more than a pinch of cayenne, I use more like a teaspoon but I like cayenne. You could substitute out packaged pâté brisée. Unroll it, leaving it on the greaseproof paper, and lightly sprinkle the Parmesan cheese, mustard powder and cayenne over the surface. Using a rolling pin, roll out the pastry so it's thinner, pressing the additional ingredients into the surface.

For the filling, I use 500 gm shallots, finely chopped, 1 red onion, finely chopped, about 10 large garlic cloves put through a garlic press (more if I'm feeling cheeky) and a tablespoon of muscovado or brown sugar. Sweat the shallots and red onion in the butter (do this by melting the butter in a large frying pan, adding the shallots and onion and stirring to coat with butter, then cover, turn down the heat, and allow the shallots and onion to give off their moisture.) When the mixture has turned opaque, uncover and cook until the shallots begin to colour, then add the garlic and sugar and a bit more butter. Continue to cook gently until the garlic is tender and the shallots and onion have taken on the golden brown colour.

Try making this up as a large tart. Yummy with a salad and a glass or two of a crisp Chardonney or Pinot Grigio.
Come on Summer!

Since it's Sunday, and our thoughts turn toward alcohol. (Early 8am communion with a slurp of wine, wa-hey!) I have to give you two of my favourite's. The first is from the Jimster himself.....

Jimmy Buffett's Ultimate Margarita Recipe

The Road to the Perfect Margarita

Our journey starts...

1. Fill shaker with broken cubed ice.
2. Squeeze TWO fresh lime wedges into shaker.
3. Savor the fresh lime aroma (AAAAAHHHHHHH!!!!)
4. Add 2 oz. Cuervo 1800.
5. Sniff the cork.
6. Add 1/2 oz. of Jose Cuervo White if ya wish (white for bite!).
7. Add 1-1/4 oz. of Roses Lime Juice (accept no substitutes!).
8. Add 1/2 oz. of Bols Triple Sec (nothing but the best!).
9. Add "a splash" of Bols Orange Curaco (shh... secret ingredient).
10. Cover shaker tightly!
11. Shake vigorously.
12. Flip shaker in midair twice (three times if you're a pro).
13. Uncover shaker and savor the flavor!
14. Rim glass with Lime peel (outside only!).
15. Salt the outside only.
16. Add fresh ice.
17. Strain mixture over ice.
18. Squeeze in 1 lime wedge and toss rind over left shoulder.
19. Now kick back, turn up the tunes and enjoy!

This next one is mine. OK, ok, actually it's TGIFriday's recipe but I have made it so many times it FEELS like mine. One of my most requested drinks when I bartended at Mama Mia's in Albuquerque. I will forever remember three things when I taste a Long Island Iced Tea... 1) TGIFridays in Palm Desert, one night getting completely sloshed with a group of friends on Long Islands and then waking up the next morning in San Francisco (don't ask... but it was fun...) 2) A certain absolutely wonderful man, that I introduced to Long Island Iced Teas last July... sigh.... and 3) The five gallon bucket of Long Islands I made...

OK, there is a funny story with the last one. Background: I was working at the May Company in Palm Desert as assistant manager Housewares. I lived with my boyfriend Hans in his huge three bedroom house that had a large garden and an proper inground heated swimming pool in the back, we had two other housemates as well, so the four of us lived together in this house... and right next door to my Mom and Dad. Cosy.

Getting ready to leave one morning and my housemate Tracy said he had some people coming over later to play in the pool and would I make up some Long Island Iced Teas for them to drink now, since they would be here before I got off work? I had given him a list of what to buy. I was expecting fifths of the stuff, no, he had bought gallons of each type of alcohol. I said I would make up the concentrate and they would just need to add the Coke and ice at the end to each glass. I got out my glass two-litre pitcher and he, hemmed and hawwed. "What Tracy?" He smiled and said, "Well, you aren't going to be home for hours and we might get a crowd... could you make up a quantity?" I laughed at him, "Yeah sure, but what am I going to put it in? Not my Mom's punch bowl!" So he nipped into the laundry room and brought out a five gallon bucket. "Is this OK? I washed it really good, Ed got it from the Deli, it's just had mayonnaise in it..."

What are you going to do?

Soooo... I made five gallons of Long Island Iced Tea Concentrate. Made sure there was plenty of ice in the chest freezer outside in the garage (there was) and told him to keep the fridge freezer topped up. We had one of those ice crusher jobbies in the door. I explained how to make the drinks, wrote it down for him then made him a drink to show him how to do it. Explained if mixed corrctly, it would make ten gallons, more than enough for the rest of the day and night and leftover mix could go in the beer fridge in the garage. Set out a couple sleeves of plastic 24 oz cups and admonished him to leave my glassware alone! He busied himself with setting out snacks, crisps and dips and promised to keep the kitchen tidy. So Hans takes me to work and promises to be back at five pm to pick me up.

At five I am standing outside in my skirt, blouse, tights and court shoes and waiting, and waiting... and getting annoyed. Finally I see, not my little red Dodge Colt pull up in front, but Ed's big black Cadillac. Inside I could see Hans, Tracy, Ed plus two guys I had never seen before and they were all laughing... and looked completely blotto, the lot of them. I walked up to the car, opened the door to find all of them completely naked... except for the caps off the gallon bottles of booze. Those were on their... ahem... 'little heads'. I was shocked but, what can you do? I wasn't going to walk home, was I? I laughed with them and pointedly sat on Hans' lap. Tracy said to me as we drove home, "Would you make some more Long Islands? Please? We've run out, but we all chipped in and got more booze..." Pardon? "You guys have gone through ten gallons of Long Islands in six hours???" He looked sheepish, "Well, we had help..."

Pulled up to our house and there were cars everywhere down the street. Got inside to find a party in full swing, fueled by my Long Island Iced Teas. People in the living room, laying out on the sun loungers, people in the pool... and I was the only one wearing clothes. Made another five gallons, decided there was no way I would ever catch up and reasoned with everyone that someone had to cook and I would not cook naked. When that didn't work, I got out my big meat clever, slammed it into the butcher block and said, "Discussions over."

Funny how a meat clever always can say something to a naked man that words cannot.

Here is the recipe that caused such a ruckus... might wanna keep it a much smaller quantity, though.

Long Island Iced Tea
1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola

Kitty's Sour Mix
3 cups water
3 cups sugar
2 cups fresh lemon juice
2 cups fresh lime juice
1 Tablespoon powdered egg white (you can use a fresh egg white, beaten until frothy, if you are sure of the egg's origin. If its a 'Lion Mark' egg from the UK, you will be safe, since the chickens that lay these eggs have been vaccinated against salmonella. If not sure, use powdered. Or leave out, it just make the stuff frothy. On the other hand, frothy is a must for a Tom Collins...)

Combine water and sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Cool syrup. Mix syrup, lemon juice, lime juice and powdered/beaten egg white in pitcher. Chill until cold. Store in refrigerator for up to 1 week.

Makes 8 cups.
(This sour mix recipe is originally from Gourmet Magazine... I think...)

CIOPPINO
(San Francisco-Style Seafood Soup)

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provençal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels or try half clams, half mussels... thats nice too. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup. Nothing particularly appealing at the fishmongers? Then substitute some frozen fish cut into cubes and frozen fruits de mer, I use Tesco's frozen Seafood Selection but have used the French product with equal success (prawns, scallops, mussels, squid rings and octopus!)

8 garlic cloves, minced
125 ml olive oil
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 tablespoon red-wine vinegar
375 ml dry white wine
1 teaspoon dried oregano, crumbled
1 bay leaf
1 bunch fresh thyme
1 500 gm jar/box/can passata or tomato purée
1 tablespoon tomato paste
1 litre fish stock or 1 litre water plus 5 tablespoons 'Touch of Taste' Fish Bouillon Concentrate or powdered fish Fumet
500 gm baby new potatoes, scrubbed clean
1kg live hard-shelled crabs (or substitute 250 gm frozen crab meat)
12 small hard-shelled clams and/or mussels, scrubbed well
250 gm medium shrimp, shelled, leaving tails and first joint intact (or substitute frozen)
250 gm sea scallops
500 gm scrod/cod or other white fish fillet, cut into 1-inch pieces

Herb Pesto:
2 tablespoons minced fresh parsley leaves
1 bunch washed fresh basil
1 bunch washed fresh coriander
extra olive oil to make of pouring consistency


In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Drain most of oil and half of the softened onion/garlic mix into a container and set aside for the herb pesto. Add pepper flakes and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano,bay leaf and thyme and simmer 5 minutes. Stir in passata/tomato purée, tomato paste, fish stock/concentrate/fumet and bring to a boil.

If using new potatoes, add now and cook until fork tender.

Meanwhile make herb Pesto: combine reserved onion/garlic and olive oil with parsley, basil and coiander. Whizz with a liquifier of some sort, either blender or hand-held 'stick' blender. Add extra olive oil as need to make a poring consistency. Set aside, leaving the pesto at room temperature.

Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).

Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.

If using the frozen fish and or seafood instead of fresh, add in now and just bring to the boil.

Add any fresh shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently reserved crabs (if using), their liquid, and clams.

Drizzle the pesto over individual servings. Serve with hot crusty bread to mop up the juices!

Serves 6 very generously.

Taken from Gourmet Magazine March 1994 (but modified greatly!)

I have wanted to open a café for many years now, I got the idea from my friend Kathy Romero, who ran the Costume Lab at SDSU. We were sitting in Monty's Den on Campus, having a Latté and a slice of carrot cake each. We were discussing what I was going to do after State. I had a few options; the Old Globe Theatre had asked her for recommendations for people to work the Summer Reperatory and she had put my name forward as I had worked there on and off since Fall '78, I had the offer of the female lead role of Major Margaret "Hot Lips" Houlihan in a production of M*A*S*H* or I could stay on and do the Master's programme in Costume Design. We were discussing things like money, salaries, grants and what would be involved in each aspect of any choice I made, like a balance sheet. Pluses and Minuses of each.

I remember Kathy taking a bite of her carrot cake then looking up at me and remarking, "I wish they had your recipe for carrot cake, yours is so much better..." I laughed and said, "No, thats mine and my Mom's recipe, no way am I giving that out!" Then she got this look over her face and said, "Heh... How about opening a coffee shop, a little café bakery like Quelle Fromage or that French place in Mission Hills?"

Honestly, this had never occured to me. I always thought I would be working for someone else for the rest of my life. Having been at poverty level, most of my life, a regular paycheck has always been important to me. But Kathy's suggestion was exciting, daring and stuck an idea in my head that has been germinating since, well, Spring semester 1980.

Of course what I did do was quit State and go to work at the Globe, one of the biggest mistakes of my life. I had less than six months to go before I finished my BA... stupid. But they wanted me, they chose just a handful of people from all those applications from people all over the USA... and I was one of them, except, I didn't have to apply, I got a contract offer over the phone... I asked to think about it overnight and called back the next morning to accept. It was the money, see. $300 a week in 1980 was a lot of cash and I had a year contract. Plus the chance to learn something new and work with Equity actors, IATSE sound and light technicians and of course, the caché of the Globe was a draw. The only bit that wasn't Union was the costume shop. (There is a story to go with that, but I will leave it for another time... it's too long...)

I had a great time, a heinous time. I learned, I laughed, I cried, I turned into a stick insect size-wise. Working at the Globe, I met some of my dearest friends I have ever had, and still do have many of them. I lost some of my dearest friends as well through tragic circumstances. I could drop names... but thats just not done. Besides, there is trust built up between you and your actors and the other designers and technicians, many became fast friends, and blabbing that I know who so-and-so does in his/her spare time >wink-wink<, or I have seen blah-de-blah buck naked... just isn't done. It would be betraying a trust in a friendship.

(OK, this isn't telling anything really and I will give you just two... "Into the Woods" was first produced at the Globe in '86 and I must say, Stephen Sondheim is a real sweetheart to work with.... and Derek Jacobi loves to overact, he does it on purpose to see if anyone will pull him up on it... and is a hoot when he has had a few. Now don't ask for any more, you won't get them!)

So here I sit, in France, 25 years older, a bit wiser, certainly just as poor but with a hell of a lot of experience. Experience in so many things. I am loathe to go back into Theatre and can't, not really, not with two small children at home. But the café still holds it's old appeal over me.

Whats the line out of that Van Halen song? "...Might as well jump?"

Hmmmm.....

If you haven't checked out Jamie Oliver's site, please do so. http://www.feedmebetter.com It's a travesty what the UK schoolchildren get served in schools. It's crap. You can't learn properly if you are high as a kite on sugar, E numbers, colourants and artificial sweeteners! Please, get behind this movement. Our children are our future. It's cliché, granted, but it's true.

As a comparison, he is the menu for the last few days at the Centre de Loisirs where my girls are attending Club Vacances. The food is served in courses. So you finish your potage before you get your entreé. Lunch takes about an hour. The children are encouraged to try everything, if they hate it they don't have to eat it. But it is prepared with such care and the quality of the food that the meals are prepared from is so high, that mine have never pushed anything away.

Lundi 18 Avril
Potage des Legumes

Rillettes

Rôti de Dinde
Polenta

Fromage Frais aux Fruits

Mardi 19 Avril
Potage Carrots Gingembre

Tomates et Chevre

Sauté de Veau
Pommes de Terre

Pommes au Four
Sauce Anglaise

Mercredi 20 Avril
Potage Broccoli Emmental

Riz au Crabe

Poulet Rôti
Petit Pois

Salade et Fromage
ou Fruit et Glace

This costs 6€ a day for the two girls. 3€ per meal. Thats like £2.00. I can't do what they do for the same amount of money. Not the quality, not the variety.

Oh yeah, it's heavily subsidised. Interestingly enough, one of the tenets of French Education is to develop the child's sense of taste, their awareness of food and how dishes can compliment each other.

No really, I'm not making this up. It's right there in my girl's school aperçu, right up there with literacy and numeracy... gastronomy. (For some reason, I can't remember actually seeing that as one of the principles in the school my girl's attended in the UK...)

I am betting that a lot more of my 3€ per child goes toward the actual quality of the food than it does in the UK.

Any takers on that bet?
(Thought not...)